The $15 Carrot

Aquavit, London Dry Gin, Carrot Juice, Lemon Juice, Black Pepper-Juniper Syrup

Bartender Mike Nimmo of Messina Social Club | Philadelphia

---

Adapted by StarChefs | january 2024

INGREDIENTS

Black Pepper-Juniper Syrup:
250 grams toasted black peppercorn
100 grams toasted juniper
1.3 kilograms dark brown sugar

To Assemble and Serve:
1 ounce Norden Spirits aquavit 
1 ounce Beefeater London dry gin 
1 ounce carrot juice 
¾ ounce lemon juice 
3 dashes saline solution 
2 fronds dill
Ground black pepper

METHOD

For the Black Pepper-Juniper Syrup:
Place spices into a nut milk bag and set aside. In a saucepan over medium heat, combine sugar and 1 kilogram water. Cook until sugar has fully dissolved. Submerge the spice bag in the pan and bring mixture to a boil. Reduce heat and let simmer 20 minutes. Remove from heat and let cool. Strain, bottle, and reserve.

To Assemble and Serve:
In a shaker tin, add aquavit, gin, juices, saline solution, and ¾ ounce Black Pepper-Juniper Syrup. Shake 6 seconds, then double strain into a rock glass with a large ice cube. Garnish with dill frond and a sprinkle of pepper.

---